In the 12 years since our Breakfast Cookies made their debut in "Dry It, You'll Like It", we have made these "cookies" hundreds of times. We are always experimenting and improving our recipes and the Breakfast Cookie we enjoy today is vastly different from that first recipe. Our original recipe called for 3/4 cup of oil. We have made our new cookie leaner by eliminating the oil completely. Although oil makes a smoother, richer batter, it isnít necessary. The cookies taste great without it and they keep better. We also have reduced the amount of honey we use. Instead of the 2/3 cup we used originally, we are now using a meager 1/4 cup. We sometimes substitute Apple Concentrate -- a natural apple sweetener produced by Bernard Jensen. Finally, we have reduced the amount of dry oats we use. This produces a moister chewier cookie. We also like to substitute a small amount of bran for some of the oats. We have experimented with many different flavorings and have added different varieties of dried fruit.
Breakfast cookies were originally made to be a meal on the go. Today our breakfast cookies make a great fast food, one that is low in fat and high in fiber. They are a healthy way to tame that cookie monster, or to satisfy a nagging sweet tooth. If you haven't tried them in a while, it is time to get re-acquainted with this old friend.
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